4 eggs, separated
1 tablespoon of raisin paste
2 tablespoons of grated carrot
1 tablespoon of cornstarch
50g of fresh ricotta or minas cheese, crumbled
orange juice from 1 orange
1 tablespoon of butter or margarine
1 orange, cut into wedges
4 eggs, separated
1 tablespoon of raisin paste
2 tablespoons of grated carrot
1 tablespoon of cornstarch
50g of fresh ricotta or minas cheese, crumbled
orange juice from 1 orange
1 tablespoon of butter or margarine
1 orange, cut into wedges
Whisk the egg yolks in a bowl until well-beaten
Soak the raisin paste in a little water
Mix together grated carrot, cornstarch, crumbled ricotta or minas cheese, raisin paste, and orange juice, then add to the egg yolks
Beat the whites until stiff and firm, then fold them gently into the previous mixture using a spatula
Heat butter or margarine in a skillet, pour in the egg mixture, and cook both sides
Garnish with orange wedges
Cooking tips: While the omelet cooks on one side, use a fork to prick it, allowing any liquid to escape and cook evenly; serve 4 times.
